The safety issue in the food sector is becoming a dominant concern. However, an adequate food supply can only be ensured if broad knowledge and reliable expertise are available at all levels and throughout the entire food chain. The clearly structured workbook and reference work by Prof. Reinhard Matissek, former Director of the Food Chemistry Institute of the German Association of the Confectionery Industry and member of the advisory board of the trade magazine “Sweets Processing”, addresses a wide range of topics in detail, taking into account the all-encompassing safety approach “from field to fork”. It is important to have a thorough knowledge of undesirable substances in order to develop successful minimization strategies.

The first part of the book lays the groundwork in the form of the following topics: food safety as a system, food competence, maxims of food law, safe food – means to a good life, and food risk analysis. The more complex second part is devoted to contaminants, residues as well as biotoxins.